Italians have a soft spot for torte salate (savoury tarts/pies), particularly now a primavera, at spring time. Torte salate are not extravagant with cream and eggs in the way French quiches are, they tend to be simpler, lighter, casual dishes that lend themselves to endless improvisations and impromptu suppers: some cooked vegetables, a little ricotta and/or a couple of eggs, a generous fistful of parmigiano or pecorino to jazz things up, all enclosed in a thin, crisp, lean pastry, called pasta matta, which literally means “crazy dough”, probably on account of the very little fat that is used to make.

Pasta matta is the poor relative of richer brisè and puff pastry, but I find it more useful in every-day cooking and often better in fact Continue reading “La pasta matta (crazy dough for savoury tarts and pies)” →